Wendy has fond childhood memories of beignets which her brother used to make from a big bucket full of dough; hand shaped and fried, then served with whipped honey butter. Only recently, when we ordered some beignets at a Louisiana style restaurant, did she realize that the “scones” of her childhood were actually beignets.
So we were very excited to find a recipe that looked like the real thing. I followed Jamie’s recipe closely with just minor modifications: I made a preferment and put the dough in the fridge for 24h after the first rise. I also added a bit of lemon zest.
They turned out very nicely – just don’t eat too many or you might regret it.
Beignet dough ready for the pot
Fry at 350F in a heat-stable oil
Flip them over and fry to desired color
Nice and airy crumb
A sprinkling of powdered sugar gives a festive look
YeastSpotting submission #7
thirteenvegetables 